When you think of a traditional slice of cake and a nice cup of tea in a china cup, it is hard not to imagine that cake being a cherry cake. This week I entered a cherry cake into my local show at Llanfarian and it was great to see all the entries and indeed the differences in cherry cake recipes.

It is true that the cherries sometimes sink, but believe me it is a recipe that is worth perfecting. I have found that by folding the cherries in gently, slicing them and dusting them with flour first it helps to prevent them from sinking to the bottom of the cake.

Here is my cherry cake recipe, it is a very traditional farmhouse style cherry cake and it freezes really well.

INGREDIENTS

200g glacé cherries

175g block butter, at room temperature

175g golden caster sugar

3 large eggs, whisked lightly

175g plain flour

½ level teaspoon baking powder

75g ground almonds

a few drops almond extract

1 dessertspoon milk

18cm round cake tin,  buttered and lined

METHOD

Pre-heat the oven to 180°C, gas mark 4

Then begin by preparing the cherries.

If your glace cherries are simply dripping in syrup, pat them dry with kitchen paper, then slice each one into four. Lightly dust them with some flour.

Now it’s time to prepare the cake mixture. Cream the butter and sugar together until light, pale and fluffy. Now gradually beat in the whisked eggs a little at a time. Then sift the flour and baking powder together, and carefully fold this into the creamed mixture using a metal spoon.  Carefully fold the ground almonds and half of the cherries  into the cake, adding one or two drops of almond extract and the milk. Now add the other half of the cherries and carefully fold in.

Spoon the cake mix into the prepared tin, level off the top with the back of a spoon, then bake the cake near the centre of the oven for 50 minutes, then cover with double thickness foil and continue cooking for a further 10 minutes, or until the centre is springy to touch.

Cool the cake in the tin for 15-20 minutes before turning it out onto a wire rack to cool.

Store in an airtight tin.

This cake keeps very well and an absolute teatime must. Enjoy!

For more traditional recipes visit my blog www.serenitykitchen.com

About Seren Charrington-Hollins

ABOUT SEREN-CHARRINGTON-HOLLINS Describing my work through just one job title is difficult; because my professional life sees me wear a few hats: Food Historian, period cook, broadcaster, writer and consultant. I have a great passion for social and food history and in addition to researching food history and trends I have also acted as a consultant on domestic life and changes throughout history for a number of International Companies. In addition to being regularly aired on radio stations; I have made a number of television appearances on everything from Sky News through to ITV’s Country House Sunday, Holiday of a Lifetime with Len Goodman , BBC4’s Castle’s Under Siege, BBC South Ration Book Britain; Pubs that Built Britain with Hairy Bikers and BBC 2’s Inside the Factory. Amongst other publications my work has been featured in Period Living Magazine, Telegraph, Daily Telegraph, Daily Mail and Great British Food Magazine and I write regularly for a variety of print and online publications. I am very fortunate to be able to undertake work that is also my passion and never tire of researching; recreating historical recipes and researching changing domestic patterns. Feel free to visit my blog, www.serenitykitchen.com